Gluten; refers to proteins in grain grains such as wheat, barley and rye. According to TDK, French is written as gluten and Turkish is actually written as gluten. In endosperm (a type of tissue produced in milled seeds to make flour) gluten is found and endosperm; nourishes the plant embryo during germination. Later; gluten affects the elasticity of the dough, acts as a glue to keep food together, which affects the chewing of baked products.
Gluten is a mixture of hundreds of different proteins, however it basically consists of two different classes of protein : gliadin, which gives bread the ability to swell during baking, and gluten, which is responsible for the flexibility of the dough.
Not all cereals contain gluten. Some gluten-free cereal samples; sorghum forage plant, millet, brown rice, buckwheat, wild rice, amarant, quinoa, corn (polenta) and teff seeds. Oats are also gluten free, but can be contaminated during processing.
Is Gluten Bad?
Gluten is only bad for some people. These people are sensitive or gluten-sensitive; this means that their body produces an abnormal immune response when digesting gluten during digestion .
According to the U.S. Department of Health and Human Services; The most common form of gluten intolerance is celiac disease, affecting one in every 141 people in the USA. A person with celiac disease triggers an immune response that damages their intestines and prevents them from absorbing vital nutrients when they gluten.
Chronic gastrointestinal disorder called irritable bowel syndrome (IBS) is another condition affected by gluten. According to an article published in the journal Gastroenterology & Hepatology; IBS affects 7 to 20 percent of adults in the U.S. Chong; He explained that gluten grains are high in starch and sugars, which can be easily fermented by intestinal bacteria. This can cause bloating, cramping and / or diarrhea.
It is a rare type of allergy in wheat allergens that shows signs with skin, respiratory or gastrointestinal reactions but not necessarily from gluten. According to the American College of Allergy, Asthma and Immunology; 65 percent of children with wheat allergies grow up to 12 years old. Recently, scientists have become aware of another potential intolerance called celiac non- celiac susceptibility (NCGS).
After consuming gluten; Patients with gluten sensitivity may experience many celiac disease symptoms such as diarrhea, fatigue, and joint pain, but may appear to have not been damaged in the intestines. These symptoms are; it may be due to poor digestion or the placebo effect. According to the 2015 study; NCGS appears to be more common in women and young and middle-aged adults.
Effects of Being Gluten Free
In cases of gluten intolerance, doctors typically recommend a gluten-free diet. Patients should avoid eating any gluten-containing foods and ingredients, including bread, beer, french fries, pasta, salad dressing, soy sauce, and even some soups (unless otherwise marked as “gluten-free”). According to the U.S. Food and Drug Administration, it must contain less than 20 ppm of gluten for gluten-free labeling of food products.
In recent years, many people without gluten-free intolerance have taken gluten-free diets. In fact, according to the Mayo Clinic, 80 percent of people on gluten-free diets are not diagnosed with celiac disease. However, experts worry that these diets can harm a person’s health without any obvious need, as gluten-free foods are often deficient in nutrients. These concerns;
May affect weight loss
Firstly; can affect weight loss. Food restrictions related to a gluten-free lifestyle; It may help some to lose weight, especially when using healthier options such as gluten-free quinoa instead of starches. “However, it can kick back too much,” hegazi said, “gluten-free food consumption can cause you to gain weight.” Food manufacturers often add extra fat or sugar to make gluten-free products tastier, which increases the calorie amount of the product and sometimes deceives those who use diet to control their waist.
Staying gluten free can cause nutrient deficiencies.
Secondly, staying gluten free can lead to nutritional deficiencies. Many whole grains are rich in vitamins and minerals such as B and D vitamins , iron and fiber. Hegazi said, “In order for you to remain gluten-free as prescribed by a doctor or prefer cutting for personal reasons; “You can make a gluten-free diet that is carefully implemented.”
Gluten – cognitive function
Third, some research suggests that a gluten-free diet can also affect cognitive function. Since gluten and carbohydrates go hand in hand, staying gluten free can also mean cutting carbs. A research that reveals a lot of controversy; He suggests that high blood sugar levels can negatively affect brain structure and are linked to cognitive decline and the development of Alzheimer’s disease. In addition, research shows that high carbohydrate intake is linked to high blood sugar levels and inflammation. For this reason, cutting gluten and carbohydrates from your personal menu can support cognition in your age. However, more research needs to be done to really understand it.
Gluten – Digestive System
Fourth, staying gluten-free can improve the digestive system, reduce bloating and diarrhea, among other symptoms, which is often associated with tenderness. Improved digestion associated with a gluten-free lifestyle can also alleviate symptoms associated with other gut disorders, such as lactose intolerance.